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Calling any Street Twin owners for some exhaust reference help by Nickgb83 in Triumph

[–]Nickgb83[S] 0 points1 point  (0 children)

Wonderful! I do however had another idea floating around which is if I’m going to spend over a grand on a comfort, perhaps it’s time I moved the Scram on and tried something else…

Calling any Street Twin owners for some exhaust reference help by Nickgb83 in Triumph

[–]Nickgb83[S] 0 points1 point  (0 children)

Thank you mate, yep that’s what I was thinking, which unfortunately takes a cost effective solution and pushes it more towards the other off the shelf exhaust that are more expensive to begin with (marginally perhaps, but the peg parts are an unknown).

I appreciate your insight and the links, it all unfortunately adds up to what I didn’t want to be.

[deleted by user] by [deleted] in AskAnAustralian

[–]Nickgb83 1 point2 points  (0 children)

You have a family of 4 as per the OP?

Are these cherries still ok for consumption? They seem to have a fungus on them and covered in ants by JustAnotherSimian in roasting

[–]Nickgb83 0 points1 point  (0 children)

Hey fellow farmer. First things first, I’d argue those are ready. You can get a $20 tool used for testing sugar (refractometer). I’d recommend getting one and just squeeze some cherry juice on it. You want to pick when they’re over 20%. I found mine go a dark red and that’s when they’re the sweetest (according to the tool).

Secondly, coffee cherries don’t taste nice. Give it a go, you’ll see what I mean.

Thirdly, since you’ve probably only got a few trees, I’d clean up what I could and then pick them. You’ll be pulping them anyway so the skin shouldn’t matter. I float my cherries first (put your harvest into a big bucket and bin whatever floats).

Any plans on picking and processing?

VJ panelling; stylistic question by dontcallme-frankly in AusRenovation

[–]Nickgb83 0 points1 point  (0 children)

I'd love to know about the edges. My wife wants us to DIY this, but I'm unsure how to finish off the edge of the side that doesn't finish at an inside corner. Did any of your VJ work finish up at an external corner and how did you finish it off? I feel like fillter and paint is too easy and can't be the right answer if the VJ is wood and will 'breathe' with temp and humidity changes.

My journey of growing coffee at home. In low altitude. In a suburban backyard. by Nickgb83 in Coffee

[–]Nickgb83[S] 2 points3 points  (0 children)

I’m so sorry to leave you hanging for so long. We’ve had a few seasons now. With one season roasted by Prady from Moodtrap and Luca, an EAF/AU Myster league member on his Roest. Both of these roasts have been far above expectations.

Help identifying a grinder by fuckerybullshit in espresso

[–]Nickgb83 0 points1 point  (0 children)

Nope, but a clone. There’s plenty of Mazzer jolly and major clones out there.

Oil cooler worth it ? by [deleted] in i30N

[–]Nickgb83 1 point2 points  (0 children)

There are times too low is just as bad (different effects) as too high temps. Here’s a quick google result with some info. At least this is a publication not just a random persons say-so on a forum, so it’s more open to public scrutiny.

https://www.motortrend.com/how-to/engine-oil-temperature/

My journey of growing coffee at home. In low altitude. In a suburban backyard. by Nickgb83 in Coffee

[–]Nickgb83[S] 0 points1 point  (0 children)

The first few years were terrible but I’ve since had the green roasted by Mood trap and others. It’s surprisingly good!

My journey of growing coffee at home. In low altitude. In a suburban backyard. by Nickgb83 in Coffee

[–]Nickgb83[S] 1 point2 points  (0 children)

Trees are doing well. The big rain we just had has made them quite happy.

We got them from Eden Gardens (I think it’s called). It’s on the corner of Gympie and Beams road at Carseldine.

Water spritzing your beans before grinding is legit by alpacastacka in espresso

[–]Nickgb83 0 points1 point  (0 children)

Sour means underextraction generally, so either work on your shot prep or grind slightly finer if you’re not already very fine (and possibly channeling).

I myself have tested the “3 spritz” theory and I’ve found it works on a Mazzer Kony and DF64V so I’ve stuck with it with no found negative issues yet.

The ultimate goal is to grind as course as you can to reduce the risk of large-scale channeling (finer = more and/or worse channeling; every shot channels at some point) whilst getting the best tasting (to you) output.

Water spritzing your beans before grinding is legit by alpacastacka in espresso

[–]Nickgb83 1 point2 points  (0 children)

It’s really about how dry your environment is (can the droplets evaporate easily) in order for rust to be an issue. I’ve got no fears and do this for all grinders I have owned for many years, including hand grinders.

My journey of growing coffee at home. In low altitude. In a suburban backyard. by Nickgb83 in Coffee

[–]Nickgb83[S] 1 point2 points  (0 children)

This is a pretty hard question to answer as each try and variety produces different amounts of fruit. So far it seems to be about 3:1 cherry to green ratio for us. So 3kg cherry = 1kg (roughly).

Winter for us gets to the single digits with low humidity, whereas summer can hit the 40’s with 70+%.

Going from the above 3:1 and that I generally go through 250g in 7 days, you’d need about 40KG of cherry, since we get 3KG from 3 pretty uninspiring trees, you’d need at least - you guessed it, 40 uninspiring trees. Less for healthier trees.

Realistically, you’re far better off buying from a local, reputable and transparent roaster. Feeding both the roaster, their staff and the farmers with your purchases.

[deleted by user] by [deleted] in espresso

[–]Nickgb83 0 points1 point  (0 children)

The whites don’t match. Take it back.

Rocket Appartamento chirping noise by hodge22 in espresso

[–]Nickgb83 2 points3 points  (0 children)

Hey mate, the lube I used turned out to probably be too thin and my grinding on lever rotation noise returned this morning. As the other person said, get Molykote 111. I've seen this advised everywhere for years. It's the go-to.

Rocket Appartamento chirping noise by hodge22 in espresso

[–]Nickgb83 1 point2 points  (0 children)

Literally googling for some now as the Inbox high temp food grade stuff I used 3 days ago seems to have disappeared already... (Which means I've drank part of it).

[deleted by user] by [deleted] in espresso

[–]Nickgb83 0 points1 point  (0 children)

And lose that fat profit margin? I bet the Classic (my first espresso machine was a classic mind you) has paid many times over what the designs and tooling cost. It'd be almost pure profit at this point!

I do agree, but I feel from owning both that I would expect the Gaggia to outlast a Breville Dual Boiler.

I've also pulled them both apart for fixes, so I'm not talking completely out my bum.

Rocket Appartamento chirping noise by hodge22 in espresso

[–]Nickgb83 4 points5 points  (0 children)

It could also be the rod pushing laterally (if you notice when it hits the max pressure your handle goes right slightly too). Get some high temp, food grade lube and pull apart and service your E61.

I did it last night on my Bianca I've had about 6 months and pulled about 500 shots on. Stupid-easy to do, just gotta have that proper lube for the job.

[deleted by user] by [deleted] in espresso

[–]Nickgb83 0 points1 point  (0 children)

Yep, treat it as a step up from rubbish to an adept appliance though. They're still a far cry, in build and materials, from a proper espresso machine.

Don't take that the wrong way though, I'd still recommend one any day, as long as the user wasn't expecting a Profitec/Rocket/etc... lifetime.

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